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Butternut Squash Pasta Sauce

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By: MadelinePosted: 08/15/2021Updated: 08/15/2021

This post may contain affiliate links. Please read my disclosure policy.

Make a creamy vegan Butternut Squash Pasta Sauce with just a few simple ingredients. This simple recipe makes for the perfect fall comfort food.

Above view of butternut squash pasta in a serving bowl

A healthy fall Butternut Squash pasta

Butternut squash is one of my favorite fall ingredients because it is so versatile. It is great roasted on its own, but I like it best blended into sauces and soups.

I decided to roast the squash with tomatoes, onions and simple seasonings to give the sauce a deeper flavor. Once roasted, the veggies are blended with pasta water to make a creamy smooth sauce.

What kitchen tools will I need to make this Butternut Squash Pasta Sauce?

  • Sheet pan
  • Parchment
  • Measuring cups
  • Measuring spoons
  • Liquid measuring cup
  • Large pot
  • Blender
  • Mixing spoon

What ingredients will I need to make this creamy vegan pasta sauce?

You will be amazed at how easy it is to make this healthy butternut squash pasta with just a few simple ingredients.

  • Frozen cubed butternut squash
  • Fresh chopped tomato
  • Yellow onion
  • Olive oil
  • Salt
  • Pepper
  • Dried thyme
  • Pasta
  • Pasta water reserved from cooked pasta
Above view of ingredients for butternut squash pasta sauce

Why use frozen butternut squash instead of fresh?

The only reason I use the frozen butternut squash is because it makes things way easier and saves time! I hate to peel, deseed, and chop fresh butternut squash.

I find it difficult and time consuming. Plus, frozen butternut squash is normally very affordable. It is most commonly available in the freezer section during the fall so I usually stock up on a few bags that I can use throughout the year.

If you prefer to use fresh butternut squash, that will work just fine! Follow the same steps as you would with the frozen squash.

Let’s make some Butternut Squash Pasta Sauce!

Step 1: Roast veggies in the oven

To begin, preheat oven to 450F and line a baking sheet with parchment paper. Then, place frozen cubed butternut squash, chopped tomatoes and sliced onion on the baking sheet.

Next, drizzle olive oil on top and season with salt, pepper, and thyme. Then, mix to cover the vegetables evenly with oil and seasonings.

Bake at 450F for 20 minutes.

Step 2: Cook pasta and reserve pasta water

Then, while the veggies bake, cook the pasta according to package instructions. Before you drain the cooked pasta reserve 1/3 cup of the pasta water and place in a blender.

Step 3: Blend sauce and mix with pasta

Next, take the cooked veggies hot from the oven and blend with the pasta water until a smooth sauce remains.

Finally, pour the sauce over the cooked pasta and toss to coat. Serve immediately with parmesan cheese or plant based parm alternative. 

Step 4: Enjoy!

How long will this plant based butternut squash pasta keep in the fridge?

I recommend storing the cooked pasta and sauce separately for meal prep. You can keep the cooked sauce in the fridge for up to 7 days. If you are eating some of the pasta immediately, you can toss some of the pasta in the sauce while its hot and store the rest separately.

Check out these other veggie pasta recipes!

  • Mushroom Alfredo Pasta
  • Asparagus Lemon Garlic Pasta
  • Baked Feta and Broccoli Pasta
  • Spicy Pumpkin One Pot Pasta

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

Recipe

Butternut Squash Pasta Sauce

★★★★★ 4.9 from 30 reviews

A creamy vegan butternut squash pasta sauce made with simple healthy ingredients.

Recipe By: Madeline
Prep: 10 minutesCook: 30 minutesTotal: 40 minutes
Print Pin it Rate recipe Save recipe
Servings: 6 servings 1x

Ingredients

  • 16oz bag of frozen diced butternut squash
  • 1.5 cups fresh chopped tomatoes
  • 1/2 yellow onion
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried thyme
  • 1 lb pasta
  • 1/3 cup pasta water reserved from cooked pasta

Instructions

  1. Preheat oven to 450F and line a baking sheet with parchment paper
  2. Place frozen cubed butternut squash, chopped tomatoes and sliced onion on the baking sheet
  3. Drizzle olive oil on top and season with salt, pepper, and thyme 
  4. Mix to cover the vegetables evenly with oil and seasonings
  5. Bake at 450F for 20 minutes
  6. While the veggies bake, cook the pasta according to package instructions
  7. Before you drain the cooked pasta reserve 1/3 cup of the pasta water and place in a blender
  8. Take the cooked veggies hot from the oven and blend with the pasta water until a smooth sauce remains
  9. Pour the sauce over the cooked pasta and toss to coat
  10. Serve immediately with parmesan cheese or plant based parm 
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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About Madeline

Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Ashley Kuhn says

    Posted on 10/21 at 7:46 pm

    Omg! This is amazing! I followed the recipe with the exception of eyeballin’ the spices and it was so delicious. We topped with some grilled chicken breast but I barely touched it – I couldn’t stop eating the pasta!!

    ★★★★★

    Reply
    • Madeline says

      Posted on 10/21 at 9:17 pm

      ah wonderful!!! Thank you!!

      Reply
  2. Ari says

    Posted on 10/27 at 7:19 pm

    Oooo I’m going to try this! I bet it’d also make a bomb vegan/non mac’n’cheese.

    Reply
    • Madeline says

      Posted on 10/27 at 8:46 pm

      Yes!!

      Reply
  3. Jessica says

    Posted on 11/18 at 6:06 pm

    SO easy and simple yet delicious. I couldn’t help but eat it just by the spoonful!

    ★★★★★

    Reply
    • Madeline says

      Posted on 11/19 at 11:15 am

      Wonderful!! Thank you!!!

      Reply
  4. Lilian says

    Posted on 12/8 at 7:09 am

    I made this and it’s really good but mine didn’t come out as creamy and orange as yours. Any ideas why? I follow the recipe exactly but use fresh squash instead of frozen. How many cups does your 16oz frozen squash come out to?

    BTW I love your recipes and your instagram – you are amazing!

    Reply
    • Madeline says

      Posted on 12/8 at 7:15 am

      Hi Lilian, It gets its orange color from the blend of butternut squash and tomatoes. Those each naturally have different vibrancies. My veggies may have just been more vibrant than yours! Fresh squash thats not in season would not be as vibrant which is why I recommended frozen. And 16oz is 2 heaping cups.
      Thanks!

      Reply
  5. Bethany says

    Posted on 12/28 at 2:27 pm

    This was so easy and so delicious! I didn’t want pasta the next day so I thinned it out and it made a wonderful soup!

    ★★★★★

    Reply
    • Madeline says

      Posted on 12/28 at 9:53 pm

      ooo love that idea!!

      Reply
  6. Jessie says

    Posted on 12/28 at 9:10 pm

    This has become my hands-down favorite meal prep or weeknight dinner. I use the pre-cut raw butternut squash from Trader Joe’s and usually canned tomatoes, put it over chickpea pasta and it’s AMAZING!

    Reply
    • Madeline says

      Posted on 12/28 at 9:11 pm

      wonderful!! thank you!!

      Reply
  7. Michelle says

    Posted on 12/28 at 9:20 pm

    So yummy! So easy! Hurry and make this delicious recipe!!!!

    ★★★★★

    Reply
    • Madeline says

      Posted on 12/28 at 9:29 pm

      yay!! thank you!!

      Reply
  8. SK says

    Posted on 12/29 at 1:30 pm

    This recipe is wonderful! I love the idea of throwing it all onto a sheet pan and combining at the end! I didn’t have fresh tomatoes so I subbed with tomato paste and it turned out delicious!

    ★★★★★

    Reply
    • Madeline says

      Posted on 12/30 at 10:55 pm

      wonderful!! so good to know it worked with the substitution!

      Reply
  9. Christina says

    Posted on 1/4 at 12:00 am

    This was so yummy and a hit with my whole family, my sister remade it and loved it too!! Super super easy and comforting <3

    Reply
    • Madeline says

      Posted on 1/4 at 3:29 pm

      so wonderful!! Thank you!!

      Reply
  10. Tiffany says

    Posted on 1/24 at 6:16 pm

    I am looking to try this recipe soon, but I want to add cheese to it. How would you recommend adding cheese to this recipe?

    Reply
    • Madeline says

      Posted on 1/25 at 10:37 am

      I would use either goat cheese for a tang or just some parm. Both can be stirred in at the end when the pasta and sauce are warm!

      Reply
      • Marla Sue says

        Posted on 9/8 at 10:49 pm

        So delish! Added some shrimp & some carrot since I was a little short on squash and it turned out great! Adding to my faves.

        ★★★★★

        Reply
        • Madeline says

          Posted on 9/9 at 5:19 pm

          yay! so glad!

          Reply
  11. Rachel says

    Posted on 2/13 at 5:15 pm

    It’s a cold day here in Winnipeg, MB (-35C!!!) and was looking for a comfort food – I’m so glad I stumbled upon this recipe! Nothing better than the smell of roasting veggies on a today like today . I made slight modifications (added fresh rosemary + used vegetable broth vs. pasta water as I’m making this ahead of time for dinner later this week) – and it turned out delish – highly recommend!

    Reply
    • Madeline says

      Posted on 2/16 at 10:45 am

      WOW! COLD thank you!!

      Reply
      • Amanda says

        Posted on 8/16 at 6:51 pm

        Great recipe! Super quick to put together and yummy!

        ★★★★★

        Reply
        • Madeline says

          Posted on 8/24 at 2:31 pm

          thanks Amanda!

          Reply
  12. Avery says

    Posted on 5/4 at 8:55 am

    Such a delicious and easy sauce! Very hearty and warming fall/winter flavours without being overpowered with ~pumpkin spice everything~. Would have never thought to blend roasted veg into a sauce!

    ★★★★★

    Reply
    • Madeline says

      Posted on 5/4 at 8:34 pm

      wonderful! thank you!

      Reply
  13. Ely says

    Posted on 6/21 at 7:05 am

    It was amazing! Tasted delicious and even the kids loved it!

    ★★★★★

    Reply
    • Madeline says

      Posted on 6/23 at 9:31 am

      wonderfuL! thank you so much!

      Reply
  14. Erica Friedman says

    Posted on 6/29 at 10:28 am

    Hi! This recipe was such a hit for my 10 month old. Just wondering if we can make the sauce ahead and freeze it? Thanks!

    Reply
    • Madeline says

      Posted on 7/1 at 9:10 am

      yay!! Yes! I think it should be totally fine frozen. you might need to remix it once thawed, but it should be okay!

      Reply
  15. Nichole says

    Posted on 9/22 at 8:53 pm

    So Yummy!! I made this for my sister and I for dinner and she can’t have cheese so she thought it was a great replacement for cozy mac and cheese vibes. We couldn’t stop eating it!

    ★★★★★

    Reply
  16. Miranda says

    Posted on 9/25 at 8:17 pm

    Oh my godddd! I don’t even like butternut squash and I need this in my life!

    Reply
    • Madeline says

      Posted on 9/27 at 5:50 pm

      It’ll change you into a butternut squash lover, I hope!

      Reply
  17. Melinda says

    Posted on 10/6 at 11:36 am

    This was sooo yummy and easier than I would have imagined. The roasting veggies smelled so good. 10/10, this will be in regular rotation. And so creamy without any dairy!!!

    ★★★★★

    Reply
  18. Melinda says

    Posted on 12/6 at 9:16 am

    My whole family loves this sauce! My kids do not like traditional pasta sauce, and this has been a great, healthy substitute for us!

    ★★★★★

    Reply
    • Madeline says

      Posted on 12/6 at 5:41 pm

      yay those sorts of comments always make me happy! thanks Melinda!

      Reply
  19. Elaine says

    Posted on 1/8 at 7:36 pm

    Easy and delicious! My only recommendation would be to reserve more than 1/3 C pasta water just in case you need it. I used fresh butternut squash and weighed out 1 lb. – I found it slightly thicker than expected so was thankful I had extra pasta water to thin it out. Fantastic on pasta, would love to try this in a risotto as well. Will absolutely be making this again!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/9 at 4:14 pm

      good tip, thanks Elaine!

      Reply
  20. Emma Blackney says

    Posted on 1/23 at 10:39 am

    I’ve been wanting to make this one for so long and finally did. Such an easy process and really yummy! Going to keep it in my back pocket to impress guests.

    ★★★★★

    Reply
  21. Lisa says

    Posted on 2/4 at 7:38 pm

    Delicious! Topped it with plant based chicken and hubby (who is not a huge butternut squash fan) went back for seconds! Definitely staying in my rotation. Thank you!

    ★★★★★

    Reply
    • Madeline says

      Posted on 2/8 at 3:03 pm

      yay love it when someone becomes a fan of something new! thanks Lisa!

      Reply
  22. Diane says

    Posted on 2/7 at 12:45 am

    I plan to make this in advance so I won’t have pasta water. Do you think I can use broth instead?

    Reply
    • Madeline says

      Posted on 2/8 at 3:06 pm

      the pasta water is really about the starchiness – could you save a little in a jar? If not, broth will work but the texture may turn out a little different is all!

      Reply
  23. Brittnay says

    Posted on 4/11 at 6:52 pm

    Easy, quick and delicious.. even my picky 5 and 10 year old loved it! It’s a keeper.

    ★★★★★

    Reply
    • Madeline says

      Posted on 4/12 at 3:50 pm

      that’s always the best compliment! thanks Brittnay!

      Reply
  24. Shagirlie says

    Posted on 5/10 at 9:51 am

    I really enjoyed this recipe. I have never made a sauce with butternut squash and this was very easy. Roasting the veggies gave the sauce depth without having to stand at the stove stirring it forever. I did had 2 cloves of garlic to roast with the veggies but other than that I followed the rest of the recipe (I eyeballed the salt and pepper).

    I added the 1/3 cup of pasta water to the blender and held onto more jic and I’m glad I did. I used part of the additional pasta water reserve at the end when I was stirring the pasta and sauce together. The sauce is creamy without having to add dairy.

    I made a simple side salad to it and the meal was perfect. My husband loved it too!

    ★★★★★

    Reply
    • Madeline says

      Posted on 5/15 at 3:54 pm

      yay! thank you!

      Reply
  25. Victoria says

    Posted on 7/27 at 8:37 pm

    Really good and easy recipe.

    ★★★★★

    Reply
    • Madeline says

      Posted on 7/28 at 9:38 pm

      thanks Victoria!

      Reply
  26. Mattie says

    Posted on 8/12 at 9:57 pm

    This recipe was so delicious!!!! I added a clove of garlic to the veggies as they were roasting and blended it too. I also purchased some arugula to put on top which took the dish to a whole other level.
    For increased protein I threw some ground turkey on the pasta which tasted delicious. Husband said it’s a top ten for him. Yummy! Thank you!

    ★★★★★

    Reply
    • Madeline says

      Posted on 8/13 at 4:27 pm

      thank you!! sounds wonderful

      Reply
  27. erica.rose.larson@gmail.com says

    Posted on 8/25 at 11:01 pm

    What kind of pasta is it?

    Reply
    • Madeline says

      Posted on 8/27 at 3:18 pm

      radiatore

      Reply
  28. Rachel says

    Posted on 8/28 at 10:47 pm

    My sauce came out more like an applesauce consistency. Any ideas as to why? Definitely not the texture I was hoping for. I reserved plenty of pasta water and added almost 1 1/2 cups of water.

    Reply
    • Madeline says

      Posted on 8/29 at 2:25 pm

      hmm it’s hard to know without knowing exactly how you made it – but it could just be that your blender didn’t blend it well? or possibly your veggies needed a little extra roasting – I could see if they’re not soft enough it wouldn’t get creamy. I’m so sorry it didnt work out!

      Reply
    • Kate says

      Posted on 11/11 at 10:41 am

      Can you use conchigliette for this recipe?

      Reply
      • Madeline says

        Posted on 11/14 at 8:50 am

        Hi there – yes, you can use whichever pasta variety you prefer.

        Reply
  29. Patty C says

    Posted on 9/5 at 10:22 am

    Hi I can’t have added oils. Any ideas on how to modify this to omit the olive oil. This looks/sounds delicious and based on all the comments it IS!! 😋

    Reply
    • Madeline says

      Posted on 9/5 at 12:46 pm

      can you do butter? if so, I’d substitute the 2 tbsp of olive oil for some melted butter. if not, try roasting the butternut squash however you’d do it to fit your needs – however you roast other vegetables! it will likely be a little dry and you may need to use a bit more pasta water, but don’t add more until you blend and see. good luck!

      Reply
  30. Shaunee Jenness says

    Posted on 9/7 at 1:49 pm

    I absolutely LOVE this dish. I get to have pasta without feeling guilty. Also love how easy it is to cook, and clean up afterwards!

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/8 at 10:04 pm

      thanks Shaunee! glad you like it!

      Reply
  31. Katie says

    Posted on 9/12 at 10:55 pm

    super easy and delicious. perfect for fall! thanks for sharing madeline:)

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/15 at 1:08 pm

      awesome!! thank you!!

      Reply
  32. Linda says

    Posted on 10/8 at 10:04 pm

    Quick meal. Very tasty. Thank you 😊

    ★★★★★

    Reply
    • Madeline says

      Posted on 10/9 at 7:46 pm

      thank you!

      Reply
  33. Corby says

    Posted on 10/17 at 12:50 pm

    This is one of the most versatile recipes in my arsenal. In lieu of thyme and pasta water, I seasoned with basil and pureed with chicken broth. Thinner and you have soup! Try it over a baked potato or chicken breast. Add roasted red peppers. So many options.

    ★★★★★

    Reply
    • Madeline says

      Posted on 10/20 at 1:41 pm

      yum those sound like great ideas. thanks corby!

      Reply
  34. Liza says

    Posted on 10/29 at 7:57 am

    I quite liked this. I didn’t have parmesan, so salted it up with bacon. As it is, it’s a very inexpensive meal and good alternative to the run of the mill mac and cheese. My sauce wasn’t as creamy and quite thick even though I used a bit more water. Did it blow my sock off? No, but butternut pasta won’t ever be a socks off type meal. Will I make it again? Probably. It’s easy and tasty.

    ★★★★

    Reply
  35. Courtney says

    Posted on 10/29 at 5:55 pm

    This was such a great sauce. I added a little Parmesan and broth as I made it before I cooked the pasta. This is a delicious and healthy alternative to a heavy red sauce. I will for sure make this again.

    ★★★★★

    Reply
    • Madeline says

      Posted on 10/30 at 8:34 pm

      thank you!! love to hear that!

      Reply
  36. Cheryl says

    Posted on 10/30 at 5:40 pm

    Easy to make. I had to add a lot more pasta water to get a sauce consistency and be able to blend the veggies, it was very thick! I would add some red pepper flakes if I make it again for a little more flavor.

    ★★★

    Reply
  37. Joan Gauci says

    Posted on 10/31 at 5:56 am

    Yummy

    ★★★★★

    Reply
    • Madeline says

      Posted on 10/31 at 11:48 am

      Thanks Joan!

      Reply
  38. Annie says

    Posted on 11/28 at 10:03 pm

    Very good, simple to make.
    Easy to freeze and enjoy later.

    Thank you!

    ★★★★★

    Reply
    • Madeline says

      Posted on 11/29 at 1:29 pm

      Awesome! Thanks, Annie!

      Reply
  39. SJ says

    Posted on 12/7 at 7:37 pm

    This was fantastic! Easy, delicious, creamy…and my picky preschooler loved it too!!

    ★★★★★

    Reply
    • Madeline says

      Posted on 12/7 at 8:18 pm

      Incredible! Thank you!

      Reply
  40. Tara says

    Posted on 12/28 at 1:20 pm

    This looks so yummy but I found out I’m intolerant to tomatoes. Do you have any thoughts on what would make a good substitute?

    Reply
    • Madeline says

      Posted on 12/28 at 2:04 pm

      Hi there! You could eliminate or try red bell pepper.

      Reply
  41. Jan says

    Posted on 1/11 at 4:34 pm

    What kind of tomatoes do you use ? Roma ? or canned ? Please advise, I want to make this soon ! YUM

    Reply
    • Madeline says

      Posted on 1/11 at 5:35 pm

      I used grape tomatoes but you could also use Roma or any other type of fresh tomatoes. I would recommend fresh over canned for this recipe.

      Reply
  42. Lenaya says

    Posted on 1/29 at 4:56 pm

    Can I use fresh uncooked butternut squash?

    Reply
    • Madeline says

      Posted on 1/29 at 8:38 pm

      Yes, just peel, deseed, and chop fresh butternut squash and then follow the rest of the instructions.

      Reply
  43. Flo says

    Posted on 1/29 at 5:37 pm

    Delicious. Added a touch of sage and it really added a little something special to it.

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/29 at 8:36 pm

      That is a great addition. Thanks, Flo!

      Reply
  44. Rachel says

    Posted on 3/7 at 1:27 am

    Can I make this without the tomatoes? My son is allergic and was wondering if there’s an alternative for it.

    Reply
    • Madeline says

      Posted on 3/7 at 6:51 am

      Hi there! You could eliminate or try red bell pepper.

      Reply

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